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Stephen Wing is a poet based in Atlanta. His recently-released book - “Wild Atlanta: Greenspaces and Preserves of ‘The City in the Forest” - features poems about nearly two-dozen protected wild places around Metro Atlanta. He comes to Chattanooga on Tuesday, October 10th.

It's a good time to brew beer in America. According to beer expert Julia Herz, U.S. brewing isn't just on the upswing, it's on top. "We're now the No. 1 destination for beer, based on diversity and amount of beers," she says. And the industry's fastest growth is in craft breweries.

Trappist monks are known for producing some of the world's finest beers. But until recently, all of them were brewed in Europe. Next week, Spencer Trappist Ale, made by the monks of St. Joseph's Abbey in Massachusetts, hits retail shelves.

For 40 years, Mike Dougher has shaped Chattanooga’s music scene, booking future stars and building venues that made the city a live music destination.

Cavitation produces a bubble that rapidly collapses and becomes hotter than the sun's surface. The mantis shrimp uses it, and now so do food and drink firms, to improve flavors — from yogurt to beer.

The U.S. Bowling Congress is considering moving its headquarters out of Milwaukee, a city where bowling is as popular as beer. The group says the cost of doing business in Milwaukee is too high. If it moves, it would be another blow to a city that has lost much of its blue-collar industrial heritage, from manufacturing to brewing.

The Canine Vino — choose ZinfanTAIL and CharDOGnay — isn't made with alcohol or grapes; it contains brewed peppermint or chamomile. The company recommends getting an OK from your vet first.

In San Diego, 150 craft breweries produce a lot of waste. The largest breweries work with local farmers who take the spent grain as a nutritious boost for their cows' diets.

Light beer doesn't have to mean less flavor. A growing trend is offering another option. Session beers emphasize craft-beer taste with alcohol as low as or lower than big-brand light beers.

On this "From the Green Room," Oliver Wood of The Wood Brothers tells WUTC's Clark Gibson about touring, the "slow rise to the middle," and what success means to him.